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Jane Brody's Good Seafood Book

Jane Brody's Good Seafood Book Hardcover - 1994

by Brody, Jane; Flaste, Richard

  • Used
  • very good
  • Hardcover

An American authority on great food that is also good food, Jane Brody has written three bestsellers on healthful eating. Now, with the coauthor of Pierre Franey's Cooking in America, she has produced a primer on seafood combined with a collection of 250 delicious recipes. Drawings.

Description

W.W. Norton & Company, 1994. Very good hardcover with very good dust jacket.. Hard Cover. Very Good/Very Good. Illus. by Stewart, Pat.
Used - Very Good
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Details

  • Title Jane Brody's Good Seafood Book
  • Author Brody, Jane; Flaste, Richard
  • Illustrator Stewart, Pat
  • Binding Hardcover
  • Edition First Edition
  • Condition Used - Very Good
  • Pages 592
  • Volumes 1
  • Language ENG
  • Publisher W.W. Norton & Company, New York
  • Date 1994
  • Features Index
  • Bookseller's Inventory # 221114-RD97
  • ISBN 9780393036879 / 0393036871
  • Weight 2.55 lbs (1.16 kg)
  • Dimensions 9.49 x 7.23 x 1.4 in (24.10 x 18.36 x 3.56 cm)
  • Library of Congress subjects Cookery (Seafood), Seafood
  • Library of Congress Catalog Number 94016482
  • Dewey Decimal Code 641.692

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From the rear cover

Here is another volume from today's most influential writer on food and health, the New York Times Personal Health columnist, Jane E. Brody. In this new book, America's authority on great food that is also good food has produced, with her collaborator Richard Flaste, a primer on seafood combined with a collection of delicious recipes. She notes that most of us, when growing up, knew fish in one of two incarnations - fish sticks or tuna on rye. What we didn't know was that seafood comes in an amazing variety of forms, that it is one of the most important low-fat sources of dietary protein available, and that it can be cooked easily, even by "fish novices", in an almost infinite number of delicious ways that go well beyond the frozen fillets of childhood. Part One is a comprehensive overview of seafood lore that includes chapters on how to select, clean, fillet, and store fish; basic seafood cooking techniques; and a full discussion of seafood safety and the overwhelming health benefits of adding fish to your diet. Part Two is a collection of 240 recipes for hors d'oeuvres and appetizers, soups, salads, and main courses, including special sections on grilling and microwaving.

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Media reviews

Citations

  • Booklist, 09/15/1994, Page 93
  • Kirkus Reviews, 09/01/1994, Page 1208
  • Library Journal, 10/15/1994, Page 82
  • Library Journal Prepub Alert, 06/15/1994, Page 51
  • Publishers Weekly, 08/29/1994, Page 73

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